Raspberry Cream Pavlova Recipe

Recreate this spectacular Raspberry Cream Pavlova, inspired by Mary Berry's Aga cookbook! Mum's birthday masterpiece is now yours to make. This stunning dessert features a crisp meringue base, light-as-air whipped cream, and juicy raspberries – a perfect showstopper for any occasion.

Prep Time 30 mins
Cook Time 90 mins
Calories 139.7 kcal
Protein 3g
Rating 5.0 (5 Reviews)
Raspberry Cream Pavlova

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Cream Pavlova

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How to Make Raspberry Cream Pavlova

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a large, clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating until glossy and stiff.
  3. Gently fold in the cornstarch and vanilla extract.
  4. Spoon the meringue onto the prepared baking sheet, forming a large circle or individual nests. Create a well in the center to help prevent cracking.
  5. Bake for 1 hour and 30 minutes, or until the meringue is crisp and dry. Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely.
  6. While the meringue is cooling, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the raspberries.
  7. Once the meringue is completely cool, top with the whipped cream and raspberry mixture. Garnish with fresh raspberries and a dusting of powdered sugar (optional).
  8. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

61g

Fat

22g

Carbs

5g